Blend some stale bread and toast it in a pan with a tablespoon of parsley and a drizzle of extra virgin olive oil.
Bring a pot of unsalted water to a boil and immerse the spaghetti, cooking them for half the indicated time.
Prepare an emulsion with anchovy sauce, extra virgin olive oil, chopped parsley, pressed garlic, and chopped chili pepper.
Transfer the spaghetti to a pan and continue cooking like a risotto, adding water from time to time.
When the spaghetti are al dente, turn off the heat and add the seasoning, mixing well.
Serve the spaghetti on plates and sprinkle with the toasted bread crumbs prepared earlier.
Pan
Pot
Spaghetti with anchovy sauce should be consumed immediately to maintain the crunchiness of the toasted bread crumbs.
Anchovy sauce is a typical product from Cetara, on the Amalfi Coast, and evokes the taste of the sea. It is recommended to pair it with mineral and acidic white wines such as Etna Bianco or Falanghina.
Italia, Campania
| Energy (kcal) | 293.58 |
| Carbohydrates (g) | 58.92 |
| of which Sugars (g) | 2.06 |
| Fat (g) | 1.47 |
| of which Saturates (g) | 0.4 |
| Protein (g) | 14.14 |
| Fiber (g) | 1.37 |
| Sale (g) | 0.02 |
